PCC Cooks came to the Market this week to show us how to combine strawberries, greens, and caramelized nuts to make a sensational summer salad.
Watching the PCC chefs tend to the caramelizing of the nuts in this recipe—over a hot plate on an exceedingly hot day—brought home once more how fortunate we are here in the Northwest to have an organization like PCC. Thanks to PCC for coming to our Market. And thanks also to our vendors, Hedlin Farms and Cha New Life, who donated their lovely produce to PCC for this cooking demonstration.
Strawberry Delight Salad with Strawberry Champagne Vinaigrette and Caramelized Spiced Nuts
Vinaigrette
½ pound organic strawberries 1 tablespoon maple syrup 1 teaspoon vanilla 2 tablespoons red wine vinegar 6 tablespoons champagne or 2 to 3 tablespoons champagne vinegar 2 tablespoons fresh basil 4 tablespoons extra virgin olive oil ¼ teaspoon salt
Salad
12 to 16 ounces mixed organic babygreens ½ pound fresh organic strawberries, sliced Caramelized Spiced Nuts (see recipe below) Belgian endive, arugula or dandelion greens Pea sprouts, watercress or sunflower sprouts for garnish
For the vinaigrette, combine in a skillet over medium heat strawberries, maple syrup, vanilla, red wine vinegar, and champagne. Let simmer, covered, until strawberries are soft, about 10 to 15 minutes. Strain the juice and set aside.
In a blender, combine cooked strawberries and fresh basil. Add olive oil slowly while blending. Pour into a bowl and mix in the juice. Do not blend. Refrigerate until cold.
Arrange the greens and strawberries in a bowl or on individual plates. Sprinkle the Caramelized Spiced Nuts on the salad. Add the vinaigrette and garnishes.
Recipe by Birgette Antonsen, PCC Cooks Instructor
Caramelized Spiced Nuts
Makes 1 ½ cups
¾ cup Rapadura sugar* 1 tablespoon organic butter or organic virgin coconut oil 2 teaspoons salt ½ teaspoon powdered cloves 1 ½ teaspoons powdered allspice 1/8 to ¼ teaspoon cayenne pepper ¼ cup water 1 ½ cups pecans, walnuts, or your favorite nut
Combine ¼ cup of the Rapadura sugar with the butter or coconut oil, salt, spices and water in a skillet. Bring to a boil and simmer until combined.
Add the nuts and toast evenly for about 15 minutes or until lightly toasted and caramelized. When done, mix in the remaining sugar.
Let cool, then store in an airtight container or bag.
Recipe by Birgette Antonsen, PCC Cooks Instructor
* According to PCC, “Rapadura is a brand name for organic, unrefined, evaporated cane juice with a fine, granular texture. As with muscovado, the molasses is not separated from the sugar stream when the cane is crushed, which helps retain trace minerals and nutrients. Rapadura is produced under a fair labor program known as Hand in Hand.”
